Black Bean and Roasted Salsa Soup

Ingredients

• 3 Tbsp olive oil
• 6 medium roma tomatoes
• 4 cloves garlic
• 1 med yellow onion
• 1 med jalapeno
• 2 med poblano peppers
• 1 med red bell pepper
• 1/4 bunch cilantro
• 1 med lime, juiced
• To taste salt and pepper
• 4 cups cooked black beans
• 1 Tbsp chicken or vegetable bouillon
• 3 cups water
• 1 tsp cumin
• To taste hot sauce, optional

Directions

1. Set your oven to 400 degrees. Wash the tomatoes, onion, garlic, bell pepper, poblano, and jalapeno, then chop them into large pieces. Spread the vegetables on a baking sheet, add the olive oil, season with salt and pepper, and toss until everything is coated. Roast for about 45 minutes, until the skins look blistered and browned.
2. Take the vegetables out of the oven and let them sit until they are cool enough to handle. Peel off the skins and remove the seeds from the poblanos and bell peppers. Put all the roasted vegetables in a food processor or blender, including any juices from the baking sheet, and add a handful of cilantro. Blend until the mixture is mostly smooth, with a salsa-like texture.
3. Scrape the vegetable puree into a large pot and add the cooked beans. Stir in 1 Tbsp bouillon, either vegetable or chicken, along with 3 cups water. Add the juice from 1 lime, the cumin, and salt to taste, with 1 tsp of salt as a guide. Warm the soup through, about 10-15 minutes.
4. Move about 2/3 of the soup into the food processor or blender and blend until smooth. Pour it back into the pot and stir it together with the chunkier soup that remained. Taste once more, then adjust the seasoning as needed with salt, pepper, hot sauce, cumin, cayenne, or whatever you like.